Reviewer:

I thought these were great! Love the egg addition. I didn't have any pork or mushrooms. I also didn't have MSG, but I probably wouldn't have used it anyway. I replaced the items I didn't have with chicken, celery, and onion. I also put a little garlic powder in there, since other egg roll recipes were telling me to, and I thought it sounded like a good idea. You know, because garlic is awesome! (Italian chick over here who loves her garlic.... and Asian food..?)

Reviewer:

OMG, these were so good!! I even made the BBQ pork myself to try to get the best flavour I could. These were so good and once the prep work was done, very fast and easy to make. They even heated up well the next day, not that there were many left over!! for the record, I did omit the MSG though as I don't feel well sometimes after eating it. I also substituted shiitake mushrooms the for dried wood ear mushrooms as I couldn't find any in my little town! I don't think that either of those things took away from the original recipe. Thank you, Mendy Ling, for submitting the recipe.

Reviewer:

Wow. Just wow. I've been on a kick of trying recipes I never thought I would be able to do right, and this turned out incredible. I downsized the filling to cabbage, bean sprouts, and carrot (all I had in the house), cooked and in oil and soy sauce and fried as directed. Watch the video for making this recipe on the site -- it will INFINITELY make rolling your egg rolls (and possibly other dishes) much easier. My local restaurants charge $6-7 for an order of 4 egg rolls ... never again will I pay that, as this recipe was just as good or better, and at a fraction of the cost. My boyfriend and I intended to make it as an appetizer, and we just put away the entree and ate this as our whole meal. Can't wait to try it with other variations, next time with the mushrooms and green onions in the original recipe! Thanks Mendy!

Reviewer:

This is the closest recipe to the one my Vietnamese mother in law has been making for fifty years. She even admitted that the egg is her secret ingredient but that she just scrambles the one egg she uses instead of three into the entire egg roll mixture instead of making the 'pancake' and cutting it up. Also, it's important to remove the stems from the mushrooms after rehydrating them as they are very hard to get soft enough and stay very woody. We also give everything a fine chop not just julienned, carrots shredded. When sealing the rolls, we usually just use cornstarch and water but the egg white worked well. We also use peanut oil for frying so I recommend that if allergies aren't an issue. These egg rolls were full of flavor and the only suggestion to the seasoning is a teaspoon of rice wine vinegar and a teaspoon of sesame oil in place of one teaspoon of soy sauce. Strain the oil and store in the fridge and it can be reused for the same purpose several times.

Reviewer:

I had a good size cooked pork steak left over from last night, and cut it into matchsticks for this recipe. Other than that, I didn't change a thing. This is a delicious recipe with all the tastes and texture we want in a good egg roll. I think the time the mixture sits in the fridge to cool, really helps to meld those favors. We have tried many different recipes over the years, but this is the keeper now! It's very good!! Thanks so much for posting a family recipe, and allowing us to enjoy it. :)

Reviewer:

This is an excellent recipe exactly as directed. These egg rolls were much tastier than any we have had in Asian restaurants. I did cheat a little and used the bagged Cole slaw mix instead of bok Choy, but did not change anything else. Will definitely keep all these ingredients on hand to make again and again!

Reviewer:

I made these as written except omitted the MSG. I liked the filling quite well. However, they were just so ooo oily! I know that frying = oil, but that said the oil was overpowering for my taste. I drained them on paper towels but maybe just not enough? Anyway I might try it again but bake instead.